Our Process
During the A2Z Restaurant Consulting process in stage one we research, identify, and validate the overarching plans and concepts, build a budget and build out an execution plan.
FIRST STEPS
(1) Establish the vision and incorporate needs based on budget and timeline.(2) Discuss and plan desired launch location, decor, design, and service model (3) Create the identity, core values, and culture of the brand, including graphic design -(logo), and lastly (5) Create a strategic timelineFEASIBILITY
(1) Conduct a market, technical and financial viability analysisto determine key factors in maintaining a competitive
edge based on the proposed location.
(2) Determine projected revenue vs budget. (3) Create a pitch deck based on the feasibility study. (4) Determine the viability within the chosen location.
SPACE & CONCEPT DEVELOPMENT
(1) Find space and conduct location comparisons, selection and lease negotiations (2) Secure an architect(3) SDesign layout with architect to maximize customer accessibility and service production (4) Kitchen design & layout, bar design & layout.(5) Work on design renderings with architect/designer (6) Fire Suppression system design & layout (7) Negotiate build out of venue (8) Set up Banking Procedures (9) Certificate of Authority (10) Supervise Construction (11) Coordinate between trades to meet deadlines (12) Assist in Government Agency Approvals, State Liquor Authority, Health Dept. etc.
PROCUREMENT
(1) Negotiate with, contract, and oversee service professionals for cost-effective, high-quality output, including, but not limited to web developers, account experts, payroll service providers, etc.(2) Select and install Point of Sale service with tech integration (3) Source furniture, kitchen equipment, bar equipment, and
signage (4) Installation of soda and draft lines, including vendor set up
and emergency repair call services.
THE MENU
(1) Create a next level menu to match concept and keep up with latest food trends (2) Engineer, design and develop menu to be implemented in-house, online and with third-party delivery services (3) Conduct food and beverage tastings for chef and menu selection (4) Source vendors for recipes using the Competition Pricing Method and/or Demand-Driven Pricing Method to ensure high-quality ingredients within the decided budget (5) Develop beverage program including specialty cocktails, beer, wine and spirits list (6) Create recipe book, and Food costing (7) Plating, flatware & cups for dine in as well as takeout.Our Process - continued
In the second stage, with the studies, planning, and budgeting complete, it is time for hiring and training, ongoing marketing leading to a soft launch to test the concept and menu, and ultimately the Grand Opening.
OPS & HUMAN RESOURCES
(1) Create supply chain management with inventorymanagement and optimization (2) Create extensive staff training for management,
back-of-house and front-of-house to maximize work-flow efficiency (3) Customer service training and operations for
guest satisfaction and quality management, inclusive of new hire training programs and
employee performance and compliance
management (4) Recruitment and on-boarding of full staff (5) Implementation and training of standard operating procedures, and (7) Set up of scheduling procedures
MARKETING
Many of these marketing functions are being done throughout the project timeline, so some may have been completed before this step.(1) Create goals and objectives for marketing strategies, including determination of marketing budget
(2) Website design and optimization
(3) Set up listings, (i.e. Google, Yelp, Bing and 70+ more) menu platform i.e. Yext Powerlistings or Single Platform) (4)Set up all social media platforms including
Instagram, Facebook, etc.
(5) Integrative plan for on line reviews (6) Set up all 3rd party platforms (7) Set up in house delivery program (8) Set up loyalty program
PR ACTIVATION
(1) Provide good-quality, high-resolution photo-shoot (2) Create campaigns based on local events withmerchandising and promotions (3) Build brand awareness by engaging with target audience with goal of customer retention and
emphasis on calls to action (4) Utilize social media platforms and experiential plans for media exposure and exponential word-of-mouth marketing impact (5) Create high-impact videos for maximum social
media exposure
OPENINGS - SOFT & GRAND
(1) Provide hands-on supervision and coaching (2) Evaluate and analyze of the plan of action and customer feedback(3) Plan a sequence of events for customers and a new community to build on relationships, promotions, operations, and engagement with
the general public (4) hands-on coaching to plan and implement the grand opening marketing plan, the event, and (5) monitor and operation making any necessary adjustments
POST OPENING FOLLOWUP
(1) Weekly visits to insure all procedures are being followed (2) Monitor operation making any necessaryadjustments (3) Continuous monitoring of marketing programs (4) Food & Beverage costing (5) Evaluation of monthly budget
Some of our restaurant projects
Restaurant Consulting since 2009
SHERIFF LOUNGE
Start-up standard Operating Procedures development and best practices, design, and branding, tech ology setup and grand opening launch
FISH N TING
Start-up standard Operating Procedures development and best practices, design, and branding, tech ology setup and grand opening launch
ON THE WOOD
CONSULTING CONTRACT INCLUDED Procurement of contracted professional services Menu and brand development Employee Handbook Training Operational development of multi-unit procedures BRANDING, DESIGN & MARKETING SERVICES: Design – menu, venue interior layout PR Website Design & Development (view here)
SECOND NATURE MARKETS
Complete store construction to implement a salad-sandwich-drink section within an existing vitamin shop
ROCK CITY DOGS
CONSULTING CONTRACT INCLUDED Menu build-out and POS integrations Full staff recruitment, onboarding, and training Support with menu and website design Bar program development, costing, and inventory management Employee Handbook Training Operational development of the multi-unit procedure
PERI PERI GUYS
Preparation for the grand opening required analysis and evaluations, feasibility studies, and operations streamlining
DANNY’S IZAKAYA
Start-up including design, branding licensing and permits, procedure manuals, hiring, and training.
WOODZZY’S BAR & GRILL
Start-up standard Operating Procedures development and best practices, design, and branding, tech ology setup and grand opening launch
THE PUB at St George
The new owner of an established pub required a rebranding, redesign, and relaunch
VIVA CUCINA
Analysis and full planning, implementation, training, and promotion for grand opening launch
TEXAS CHICKEN & BURGERS
CONSULTING CONTRACT INCLUDED 43 locations Complete operational overhaul Employee Handbook, SOPs Manager Reporting Menu re-engineer for innovative menu offerings Preparation for rebrand and franchise roll-out Evaluation and restructure of BOH operation Evaluation and restructure of take-out and delivery program Vendor evaluation and corrective action Active Project
INSATIABLE EATS
A grand opening project, A2Z Restaurant Consulting prepped it by assisting with signage, developing menu and recipes, systems setup, procurements
OLE’S FAJITAS
A start-up project including, location scouting, contract reviews, procurement, systems, design, set-up, and training,
LA SLICE ISLANDIA
Analysis and evaluation, redefining operations process and tripled take-out and delivery orders within two months.
314 BEER GARDEN
Start-up project business development, operations, hiring, and training, web development and grand opening
AIOLI MARKETPLACE
As a turnaround project, we delve into a deep analysis of profit and loss, processes, and procedures
FILTHY FLATS
During the reparation for a grand opening, we helped with budgeting and finance, the creation of a recipe book, and various procedures
DONER HAUS
Preparation for a launch project, including location scouting and negotiation, procurement, marketing plan development, and operations planning
D-GARDEN CARIBBEAN
venue setup, training, menu engineering, website, and grand opening launch
Catch N’ Ice Cream
Startup and launch of a high-concept interactive ice cream shop by Dylan Lemay
DUMPLING DOJO
As a rebrand and reluanch, A2Z got involved in interior design and layout, strategy, name, menu and recipe design, systems, website and social meida
RED TOMATO
A rebranding and relaunch project with the redesign of the interior,, recipe development, Italian cuisine & pizza consultant training, hiring, and training
FOOD FOR THOUGHT
A growth improvement project requiring a redesign. training, and adjustments to methodologies, and systems,
BETHPAGE BURGER BAR
CONSULTING CONTRACT INCLUDED Redesign from diner to specially-crafted burger and milkshake concept Sourced location, lease negotiation, and contract review Grand Opening launch and on-site support PR, Website, menu, and storefront design Full kitchen training with an experienced chef Employee Handbook Training Operational development of multi-unit procedures Procurement of contracted professional services Food costing, ordering, and...
LA RÔTISSERIE DU COIN
Startup including kitchen design, staff recruitment, and training and procurements
CARNEGIE ON WHEELS
A brand-awareness promotion for Amazon Prime Video for the launch of season 3 of The Marvelous Mrs. Maisel
CARNEGIE DELI PROMO
A brand-awareness promotion for Amazon Prime Video's season 2 of The Marvelous Mrs. Maisel with a Carnegie Deli restaurant pop-up
BRAVO PIZZA
Startup project including menu and recipe development. business development, and marketing
KATCH ASTORIA
Post-grand opening consultation to streamline operations, modify menu recipes and design, and cost analysis
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